Cozy Ham and Bean Soup
Warm up on a cold day with this delicious and hearty ham and bean soup recipe. Packed with protein and flavor, it's the perfect comfort food for using up leftover ham.
Equipment
Ingredients
- 2 Tablespoons Oil
- 4 Celery Stalks chopped
- 4 Carrots large, chopped
- 1 Onion medium, chopped
- 4 Cloves Garlic minced
- 4 Springs Thyme leaves stripped
- 1/4 Cup Flat Leaf Italian Parsley fresh, minced
- 1 teaspoon Ground Mustard
- 7 ½ Cups Vegetable or Chicken Broth
- 1 Large Ham Hock or 2 small
- 4 Cups Ham chopped
- 2 Cans Northern or Navy Beans 15oz, undrained
- 2 Bay Leaves
- 1 teaspoon White Pepper black is fine
- Salt to taste
Instructions
- In large Dutch oven or soup pot, heat the oil over medium heat and sauté celery, carrots, onions and garlic until tender and fragrant, about 10 minutes.2 Tablespoons Oil, 4 Celery Stalks, 4 Carrots, 1 Onion, 4 Cloves Garlic
- Add the thyme, parsley, and ground mustard. Stir for a few seconds. Stir in the broth or stock, ham bones, ham, beans and bay leaves. Season with the pepper and about 1 teaspoon salt.4 Springs Thyme, 1/4 Cup Flat Leaf Italian Parsley, 1 teaspoon Ground Mustard, 7 ½ Cups Vegetable or Chicken Broth, 1 Large Ham Hock, 4 Cups Ham, 2 Cans Northern or Navy Beans, 2 Bay Leaves, 1 teaspoon White Pepper, Salt
- Bring to a boil, then reduce heat to low. Cover and simmer for 2-3 hours.
- Scoop about 1 ½ cups of the soup, avoiding too much of the meat and using an immersion or regular blender, blend until smooth. Add back into the soup.
- Remove the ham hocks, shred off any tender meat and discard the bones. Add the meat back in and remove the bay leaves.
- Cook another 30 minutes. Serve with crusty bread.